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KMID : 1011620090250030275
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 3 p.275 ~ p.282
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Quality Characteristics of Injeulmi Made with Different Ratios of Mulberry Leaf Powder
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강양선:Kang Yang-Sun
홍진숙:Hong Jin-Sook
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Abstract
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This study investigated the quality characteristics of Pongnip Injeulmi samples according to different mulberry leaf powder(MLP) contents. The moisture levels of the samples ranged from 47.43 to 49.16%, with the 0% MLP sample presenting the highest moisture level. The amounts of crude protein, crude fat, and crude ash in samples were in ranges of 3.82~5.01%, 0.05~0.2%, and 0.65~1.62%, respectively, and the values increased with increasing MLP content. Color L and b values decreased, while the a-value increased, with increasing MLP content. The 0% sample showed the highest gelatinization temperature of 63.4oC, and the viscosity decreased with increasing MLP content. Texture and hardness also decreased with increasing MLP content, however, over 3 days storage, they increased in all samples. Finally, in the sensory tests, the 6% MLP sample received the highest scores for color, flavor, sweetness, texture and overall acceptability.
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KEYWORD
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mulberry leaf powder, Injeulmi, texture, sensory test, overall acceptability
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